Chicken Enchiladas
serves 6
recipe note: easy

1 1/2 pounds chicken tenders (or a small rotisserie chicken)
2 jars salsa (we love Rick Bayless tomatillo)
1/2 block of cream cheese - room temp
1 pound shredded mexican cheese
1/2 a bag os fresh spinach - chopped
1 package flour tortillas
cilantro - garnish
greek yogurt or sour cream - garnish

preheat oven to 400 F. fill a medium sized pot half way with water, bring to a boil and then lower to a simmer. place the chicken tender is and cook for 12 minutes. remove and allow to cool and roughly chop. in a large bowl, combine the chicken, the cream cheese, 1 jar of salsa, and half of the shredded cheese. in a 9x13 pan or something similar, add 1/2 of the other jar of salsa to the bottom of the pan. then set up a station, where you lay out a tortilla fill it with the chicken mixture, roll it up and add it to the pan (seam side down), repeat until there is no more room in the pan. add with more salsa a cheese. (the enchiladas can be covered and placed in the fridge for up to three days at this point). cook for 25 minutes and top with cilantro and serve with greek yogurt or sour cream.